Evening Edge
What’s For Dinner?
DEL.ICIO.USMoroccan Chickpea Soup - from Cafe Intermezzo Dunwoody
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Low fat: 
FROM THE MENU OF . . . CAFE INTERMEZZO DUNWOODY
4505 Ashford Dunwoody Road, Dunwoody
770-396-1344
Q: Cafe Intermezzo has this Mediterranean chickpea something soup that is absolutely wonderful. Can I get the recipe for that?
AMABELLA JOHNS, Conyers
A: "We needed a vegetarian soup on our menu that had a nice bold flavor, " said sous chef Todd Wilczewski, who created the soup several months ago. Now it's the most popular soup on the menu, with diners and employees. "It outsells our other soups that do have meat or chicken in them, so it's popular with nonvegetarians, too, " he said. "It's hearty enough in the winter but light enough that you can still eat it in the summertime."
Hands on time: 10 minutes Total time: 1 hour Serves: 6
Ingredients:
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2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Pinch cayenne pepper
1 (15-ounce) can diced tomatoes
2 (15-ounce) cans chickpeas, drained
3 cups vegetable broth
1/2 teaspoon granulated sugar
Salt and ground black pepper to taste
4 cups packed fresh spinach, thinly sliced
Instructions:
In a large pot, heat olive oil over medium-high heat. Add onion, garlic, cinnamon, paprika, cumin and cayenne. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tomatoes, chickpeas, vegetable broth and sugar. Simmer for 45 minutes. Season to taste with salt and pepper.
To serve, divide spinach among 6 serving bowls. Ladle hot soup over the spinach.
To serve, divide spinach among 6 serving bowls. Ladle hot soup over the spinach.
Notes:
A hint of cinnamon and cumin gives this simple soup its exotic aroma. Instead of adding the spinach to the pot, chef Todd Wilczewski likes to add it to each bowl and pour the hot soup over it, just to wilt it. "It cooks it just enough, and it doesn't turn that ugly green that you get when you boil it, " he said.
Tester's note: For a slightly thicker base and to help the flavors meld, puree about a third of the soup in a blender, and then return it to the soup pot.
Tester's note: For a slightly thicker base and to help the flavors meld, puree about a third of the soup in a blender, and then return it to the soup pot.
Nutrition:
Per serving: 314 calories (percent of calories from fat, 23), 14 grams protein, 48 grams carbohydrates, 6 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 651 milligrams sodium.
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Recipes from: Cafe Intermezzo